Contact Us - Warilba

Contact us

Warilba is a brand of Arcadian Organic & Natural Meat Co. Pty Ltd. You can contact us at:

Unit 7 / 161 James St
Toowoomba QLD 4350
+61 7 4548 0610

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Please tell us what you’re interested in finding out and we’ll be back in touch as soon as possible. Thanks for asking about Warilba.

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Nothing says Southern Louisiana comfort food like

Nothing says Southern Louisiana comfort food like good a bowl of gumbo. But just because we can't travel there yet, that doesn't mean we can't bring a taste of southern hospitality at home.

This braised lamb neck fillet and lamb sausage chunks in a thick tomato stock and vinegary hot sauce is exactly what you need to spice up these winter nights, and perfect for entertaining the whole family!

Ingredients

1kg boneless Warilba Organic lamb neck fillet , chopped into 3cm pieces
180g lamb sausage, removed from casings and roughly chopped
2 tbsp extra‐virgin olive oil
3 tbsp plain flour 1 tbsp paprika
½ tsp salt
½ tsp freshly ground pepper 1 tbsp Mexican chilli powder
½ cup dried black eyed beans
½ bunch thyme 2 bay leaves
2 onions
4 garlic cloves
500 ml salt-reduced beef stock
2 x 400g tins baby roma tomatoes
4 strips lemon zest
150g okra, chopped roughly

To Serve
Brown rice
Vinegary hot sauce
Lemon wedges

Method
1. Preheat oven to 180°C.
2. Cover Black Eyed peas with water, set aside.
3. Mix flour, paprika, chilli powder, salt and pepper in a bowl and Toss lamb chunks in the flour mixture, shaking off excess.
4. Bring a large heavy based casserole to medium heat and add 1 tbsp oil. Brown lamb pieces in batches not overcrowding, removing to a paper towel-‐ lined plate to drain. Add another tbsp. oil, and brown onion and garlic. Add white wine to deglaze pan, and scrape off the bottom of the pan.
5. Add meat back to pan, add stock, tomatoes, thyme, lemon zest and soaked beans. Bring to a simmer and cover in foil. Place into oven for 2.5 hours or until very tender.
6. Remove and being very careful of steam, uncover and add okra, cover and set aside until soft, about 15 minutes.
7. Serve with rice, lemon wedges and hot sauce if you desire.

Image and recipe courtesy of Australian Lamb

Level up your midweek burger nights with these Lam

Level up your midweek burger nights with these Lamb Sliders. Lamb mince is more tender than beef when made into a pattie, and the char grilled tomatoes and salsa adds a delicious, zesty punch that'll make this a family-favourite in no time.

Ingredients

500g Warilba Organic lamb mince
1 onion, grated
1 clove garlic, crushed
1 tsp ground cumin
¼ cup flat leaf parsley, finely chopped
1 egg
8 small buns
Mesclun mix (or other leafy greens of your choice)

Charred Tomato Relish
4 roma tomatoes, cut into wedges
¼ tsp paprika
1 tsp pomegranate molasses

Cucumber and Mint Salsa
1 Lebanese cucumber, diced
1 tbsp mint, finely chopped
juice of 1 lime
1 red chilli, de-seeded and finely chopped

Red pepper mayo
¼ cup bottled charred red peppers
½ cup good quality mayonnaise
2 tsp harissa sauce

Method

1. To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
2. To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.
3. To make salsa, combine all ingredients in a small bowl and season.
4. To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
5. To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
6. Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and salsa in shot glasses or small glasses.

Image and recipe courtesy of Australian Lamb

Our certified organic lamb is entirely grass-fed a

Our certified organic lamb is entirely grass-fed and finished, with no added hormones, synthetic chemicals, GMOs or antibiotics - ever.

With Warilba, you'll get authentic, natural lamb that you can trust, every time. 🌱

In fact, everything in our business – every anim

In fact, everything in our business – every animal, every product and every process - is 100% carbon neutral . 🍃

We became carbon neutral voluntarily because it is right. We want to do everything we can to ensure the natural patterns that created our landscape remain as they have always been, keeping the country healthy and productive.

To learn more about what it means, visit our website via the link in our bio.

Tangy, fresh and warming, Laksas are perfect the p

Tangy, fresh and warming, Laksas are perfect the perfect warm winter lunch. This Lamb and Vegetable Laksa with Hokkien noodles adds a twist to the Laska classic that your tastebuds will thank you for.

Ingredients

250g diced Warilba organic lamb
1 tbsp sunflower oil
160g laksa paste
500ml salt-reduced beef stock
1 carrot, cut into thin batons
2 small zucchini, thinly sliced
2 cups Hokkien noodles, soaked in cold water to loosen, then drained
½ cup light coconut milk
120g shredded snow peas
Lime wedges

Method

1. Place the lamb in a small bowl with the oil and toss to coat. Heat a wok over high heat until smoking, then brown the lamb on all sides.
2. Add the laksa paste and stir for 30 seconds or until fragrant, then add the stock and bring to the boil. Add the carrot and cook for 1 minute, then add the zucchini and noodles and cook for 30 seconds, or until just tender.
3. Add coconut milk just before serving.
4. Serve with the shredded snow peas on top and lime wedges on the side.

Image and recipe courtesy of Australian Lamb

Got a busy week ahead this week? Get some time bac

Got a busy week ahead this week? Get some time back by meal-prepping your family dinner this week. This char-grilled Lamb Loin Chops recipe is just what need.

Simple, juicy and packed with nutrients, you can cook as many as 24 loin chops at once and keep in the fridge, so that all you have to do each night is a light salad or pasta base and you're good to go.

Ingredients

24 Warilba Organic lamb loin chops
1 tbsp extra-virgin olive oil, plus extra to serve
1 tbsp finely chopped oregano, plus extra leaves, to serve
2 cloves garlic, crushed
100g pitted black olives, coarsely chopped, to serve
Lemon wedges and Greek yoghurt, to serve
Mixed leaf salad, to serve

Beetroot Salad
750g roasted baby beetroot, coarsely chopped
2 large fresh beetroot, coarsely grated or cut into matchstick on a mandolin
1 small Spanish onion, thinly sliced
2/3 cup each small flat-leaf parsley and mint leaves
50ml olive oil
1 1/2 tbsp red wine vinegar, or to taste

Method

1. Combine lamb, olive oil, oregano and garlic in a large bowl, season to taste and mix well to combine. Cover and set aside to marinate for 30 minutes.
2. Preheat a barbecue or char-grill pan to medium-high heat – the lamb should sizzle as it contacts the plate or grill. Cook lamb, in batches if necessary, one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium. For well – done turn a second time once moisture re-appears and reduce temperature until cooked.
3. Test for doneness with thongs. Rare is soft when pressed, medium it springy but soft and well done is very firm.
4. While the meat rests, make the beetroot salad. Combine beetroot, onions and herbs in a large bowl, season to taste. Just before serving, add olive oil and vinegar, toss to combine.
5. To serve, arrange chops on a platter, scatter with olives and extra oregano, drizzle with a little extra oil and serve with beetroot salad, lemon wedges, yoghurt and mixed salad.

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